A moment with Sandor Katz by Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith
Reconstructing Greece by Ashley Parsons
In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman
Spring and summer delights: Recipes for vegetables in season by Abra Berens
Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak
Wine in Brazil by Lis Cereja
Along a bowl of tomatoes by Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli
Language, food, and the Universal by Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora
Potatoes under the midnight sun by Kristofer Coffman
Issue no 4 contains 128 pages printed on FSC certified and recycled paper. Our magazines are published completely independently without advertisements or corporate investments. The Preserve Journal is, therefore, run free of any restraining commercial considerations and interests.
The Preserve Journal presents you with a broad range of perspectives from an ever-growing group of global authors and contributors- each of them with a wealth of knowledge, rich experiences, and insights to share.
The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.
Join us in an unfolding dialogue of what a sustainable, transparent, and resilient food culture might look, feel, and taste like.
© The Preserve Journal